Red Wines For Earthy Food

Antinori Santa Cristina Toscana 2008
October mornings mean mushroom foraging: the sun hinting its way through the mist, the tang of woodsmoke sweet on the air, the ground still crunchy underfoot as we set off for chanterelles, pines, or maybe even porcini. Much later we hunt for what to drink with our haul. Sangiovese—the great grape of Tuscany—is just the thing. Antinori’s Santa Cristina, the previous vintage a winner in our 2010 wine awards, is tops. Classic plum and cherry flavours, brightened up with a dash of Merlot, go nicely with chanterelles, bacon, garlic, and parsley on toast.


Barone Ricasoli Brolio Chianti 2007

Ricasoli was founded by the Ricasoli family 850 years ago (really). The company was sold to Canadian and Australian multinationals, but is now, fortunately, back in family hands. They’re making very good wine, too. The 2007 Brolio, like the Santa Cristina, is widely available, unusual  for a serious and delicious wine. Deep-maroon red with lots of dark-fruit flavours—cooked cherries and baked plums—herbs, tobacco, and a bit of earthy smoke, it’s perfect with potatoes layered and baked with porcini, served alongside garlicky braised pork chops.


Check out our other wine reviews:

Best Argentinian Wines, By Christina Burridge.

Best Rose Wines, By Christina Burridge